Gluten-Free Pumpkin Banana Muffins

pumpkin banana muffins with chocolate chips on top.

5 from 2 votes

Gluten-Free Pumpkin Banana Muffins

These healthy pumpkin banana muffins are moist, tall, and taste like fall! With mashed banana, pumpkin purée, and warm spices, these muffins are the perfect fall snack. They freeze well for later and can be made gluten-free and dairy-free.

Prep Time20

Cook Time25

Total Time45

Course: Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: muffins

Calories: 319kcal

Author: Olivia Parsons

Equipment

12-cup muffin tin

Ingredients

½ cup salted butter, softened use dairy-free if preferred
⅔ cup packed brown sugar
2 eggs, cold
2 very ripe bananas
⅔ cup pumpkin purée
½ cup buttermilk see note below to make your own
2 tablespoon lemon juice
2 teaspoon vanilla extract
2¼ cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag)
¾ cup almond flour
1 tablespoon pumpkin pie spice a blend of cinnamon, ginger, nutmeg, allspice, and cloves
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup mini chocolate chips optional, I use the mini chips from Enjoy Life Foods
Additional mini chocolate chips and coarse sugar for topping optional

Instructions

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
Place the butter in the large bowl or a stand mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light in colour. Add the brown sugar and beat for another 3 minutes until fluffy. Stop to scrape down the sides and bottom of the bowl as needed. You can also do this by hand with a whisk.
Beat in the eggs, one at a time. Then beat in the bananas until broken into small chunks, and the pumpkin purée. The batter will look curdled but don't worry. See step-by-step photos in the blog post. Mix in the buttermilk, lemon juice, and vanilla extract. Start on low speed to avoid sloshing.
Add the flours, pumpkin pie spice, baking soda, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then mix the wet and the dry ingredients until just combined. The batter will be fairly thick. If you choose to add mini chocolate chips, stir them in gently with a rubber spatula.
Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins.
Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
Sprinkle the tops of the muffins with additional chocolate chips and coarse sugar if desired. This will result in a nice crunchy muffin top.
Bake for 23-26 minutes until a toothpick inserted in a middle muffin comes out clean. Do not open the oven door until at least 20 minutes have elapsed. Allow to cool in the pan for 15 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.

Notes

Dairy: Both regular dairy products and dairy-free options will work for the butter and buttermilk in this recipe.
Buttermilk: Mix ½ cup cold (dairy-free) milk with 1½ teaspoon lemon juice. Allow to sit for 10 minutes before using.
Almond Flour: If you can't have almond flour, substitute an equal amount of regular gluten-free all-purpose flour.
Add-ins: Add chopped nuts or a different type of chocolate to change up these muffins.
Storage: Muffins are best on the day they're baked. They will keep on the counter for 24 hours. Following that, place in an airtight container at room temperature for up to 2 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.

Nutrition facts are an estimation.

Nutrition